Economical Chicken Siomay (Bandung Siomay)

Name: Economical Chicken Siomay (Bandung Siomay)
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 250 grams chicken breast; 250 grams boneless chicken thigh; 90 grams chayote; 3 green onions; 3 tablespoons vegetable oil; 2 tablespoons sugar; 2 teaspoons chicken bouillon powder; 2 teaspoons salt; 1/2 teaspoon pepper; 2 tablespoons fish sauce; 1 egg white; 1 tablespoon garlic; 2/3 cup ice water (150 ml); 1 3/4 cups tapioca flour (220 grams); 1/3 cup all-purpose flour (40 grams); 100 grams fried peanuts; 5 cloves garlic; 7 shallots; 10 red chili peppers; 3 candlenuts; 2 bird's eye chilies; 1/3 cup vegetable oil (80 ml); 80 grams palm sugar; 3 tablespoons tamarind water; 3 kaffir lime leaves; 2 1/3 cups water (550 ml); 1 tablespoon rice flour; 1 teaspoon salt

dapur Airin @retnoad

This siomay is one of our family's favorite foods, and it's an economical recipe from Chef Devina.

dapur Airin @retnoad

This siomay is one of our family's favorite foods, and it's an economical recipe from Chef Devina.

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Ingredients

1 hour

8 servings

250 gramschicken breast
250 gramsboneless chicken thigh
90 gramschayote
3green onions
3 tablespoonsvegetable oil
2 tablespoonssugar
2 teaspoonschicken bouillon powder
2 teaspoonssalt
1/2 teaspoonpepper
2 tablespoonsfish sauce
1egg white
1 tablespoongarlic
2/3 cupice water (150 ml)
1 3/4 cupstapioca flour (220 grams)
1/3 cupall-purpose flour (40 grams)
Peanut sauce:
100 gramsfried peanuts
5 clovesgarlic
7shallots
10red chili peppers
3candlenuts
2bird's eye chilies
1/3 cupvegetable oil (80 ml)
80 gramspalm sugar
3 tablespoonstamarind water
3kaffir lime leaves
2 1/3 cupswater (550 ml)
1 tablespoonrice flour
1 teaspoonsalt

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Steps

1 hour

1

Cut the chicken fillet into pieces. Prepare the grated chayote and squeeze out the excess water. Fry the green onions in vegetable oil until wilted.
2

Place the chicken breast fillet, garlic, salt, sugar, bouillon powder, and pepper in a food processor and blend until smooth. Add the chicken thigh fillet, ice water, egg white, and fish sauce, blend again, and transfer to a bowl.
3

Add the all-purpose flour, tapioca flour, chayote, and sautéed green onions, and mix well. Shape the siomay using two spoons, then smooth the siomay with a fork. Steam the siomay for 20 minutes, leaving some batter for stuffing tofu and bitter melon. Prepare the tofu, make a hole, and fill it with siomay batter.
4

Prepare the bitter melon, fill it with the batter, and also prepare potato pieces. Since there is still siomay batter left, wrap it with dim sum wrappers. Then steam again for 20 minutes.
5

For the peanut sauce: Blend the red chilies, bird's eye chilies, shallots, garlic, and candlenuts, and sauté until fragrant. Add the ground fried peanuts, water, kaffir lime leaves, salt, palm sugar, tamarind water, and salt. Once boiling, add the rice flour that has been dissolved in water.
6

Stir well, cook until it bubbles, then remove from heat.